Pickled Laba garlic is a traditional snack mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. The method is extremely simple. Put the peeled garlic cloves in a sealed container, then pour in vinegar, seal the mouth and put them in a cool place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper.
Laba garlic is pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month (the eighth day of the twelfth lunar month, Laba Festival), it is called Laba garlic. But generally as long as it is green and pickled with vinegar, it is called "Laba garlic".
The antioxidant activity of Laba garlic is better than that of ginseng, and regular consumption can delay aging.
People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.
5. In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach110 of penicillin, which has a good killing effect on pathogenic bacteria and parasites.
It can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.
In addition, ordinary garlic is warm, and it produces heat when eaten too much, which is irritating to the local area. Therefore, people with yin deficiency and excessive fire and eye and oral diseases are forbidden to eat, but Laba garlic does not have these taboos.
Self-made method
1000g of purple garlic and 500g of rice vinegar.
1. Choose a clean pottery jar or glass jar as the container for soaking Laba garlic.
2. Choose the purple garlic, peel it, wash it, dry it, and put it in a pottery jar or a glass jar. There must be no oil in it. Pour rice vinegar until the garlic is just over, cover it, 10-15 put it in the sun, and the garlic will be green in about 15 days.
And move to a cool place for storage.
This pickled garlic is more brewed than the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable this season, it is called Laba garlic.
Eating Laba garlic often in winter is good for people's health, not only sterilization, but also detoxification. The finished garlic is green, hot and sour, and very delicious. Jiaozi is even more beautiful.